Beef tamale bake
I really enjoyed this recipe because I love the combination of peppers, beans, corn, and meat. It reminded me of a tex mex dish.
1 cup yellow cornmeal
½ tsp salt
4 cups water
1 pound lean ground beef
1 cup chopped yellow onion
½ cup chopped green bell pepper
1 clove garlic, minced
1 Tbsp chili powder
½ tsp dried oregano
¾ tsp salt
1 can (14.5 oz) crushed tomatoes in thick puree
1 can (16 oz) kidney beans, rinsed and drained
2 cups corn kernels (fresh, frozen & thawed, or canned & drained)
2 cups grated cheddar cheese
Preheat oven to 350 F.
Make the cornmeal topping: In a saucepan over medium heat, mix all ingredients. Bring to a boil, reduce heat, and cook stirring until thickened, about 5 minutes.
In a large skillet over medium heat, cook beef, onion, bell pepper, and garlic breaking up the meat with a spoon, until meat is no longer pink and vegetables are tender, about 5 minutes.
Stir in the seasonings, tomatoes, beans, and corn and simmer 5 minutes.
In a 9X13 inch baking dish, lightly coated with cooking spray or oil, place meat and vegetable mixture.
Spread cornmeal topping over the mixture and sprinkle with cheese.
Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
Let stand 10 minutes before serving.
Recipe Source: The big book of casseroles by Maryana Vollstedt